Jul 1, 2015

Macau Fine Dining - Robuchon au Dôme, Lunch at Your Own Composition

It was the second visit to the Grand Lisboa Hotel in my 3-day visit to Macau. The first time was for the eye pleasing dim sum on the second floor, and this, was for Michelin 3 starred French cuisine at Robuchon au Dôme.



We took the elevator in the lobby to the 39th floor. The maitre d' confirmed our lunch reservation then the waiter led us to au Dôme's private elevator straight up to the 43rd floor.




At the top of the Grand Lisboa Hotel, the almost chain store liked Robuchon (no offense, just referring to shear number of Robuchon restaurants around the world) named the Macau branch "au Dôme" for a reason. 




The top of the restaurant or so the tip of the building shapes just like a dome, taking in all the natural lighting.




Vast use of glasses gives this space a nearly 360 degrees view of the city. I even found Macau's landmark Ruins of St Paul's from my table looking below.




Looking up -




Christofle tableware -



Lunch menu (click for an enlarged view) - 



Lunch at your own composition, prices ranging from $598 MOP to $788 MOP with wine pairing options for additional $320 MOP to $520 MOP. Around $100 US to dine at a Michelin 3 star French restaurant, I call that a bargain.

Table lighting -



Curiously, I switched it on and purple-ish light shined through.

Tableside service, the waitress pushed the butter cart over and asked if unsalted or unsalted varieties are preferred -



The butter was shipped from France on a weekly basis, and of course we asked for both - 



Elegant and gentle milky aroma without any clinging feeling from the fat. The butter just melted softly right after it contacted the warmth in my mouth.


Bread basket -



Focaccia, baguette, grains, cheese, and even chestnut paste with a hint of cinnamon. It's great that the restaurant chose a less intense butter so that the delicate milky aroma won't overpower the characteristics from the bread. 



Definitely need to stop myself from overeating such delicious bread and butter combo, especially we weren't even started on our first dish.



I added 2 glasses of wine to go with my meal, also specifically requested for the white. Sommelier brought over the first pairing -



Herbal note, light and crisp -



Amuse bouche - 



"Green peas velouté, perfumed with mint, curdled milk, delicate tomato jelly."



Not the strong acidic small bites commonly served at the restaurant. The sourish taste was in fact light and almost airy. The herbal scent paired well with tomato jelly. In addition, the curdled milk played a major role here, in which its creaminess helped softening the veggie taste and resulted in a smoother contact in the mouth. 

Appetizer -



"Poached white asparagus, crispy soft boiled egg and a lemon vinegar hollandaise sauce."

Smaller bits of egg whites on top of juicy asparagus. You can also splurge by adding 8 grams of Oscietra caviar with additional $280 MOP. 



Egg at its best. The restaurant used top quality egg from Yamazaki, Japan, coated in thin floury strips and fried like tempura. It's amazing how two completely opposite textures - crunchy and silky - can bind seamlessly in one bite. I was happy even if au Dôme only served the tempura egg.

Appetizer - 



"Lightly smoked foie gras, warm artichoke salad and aged parmesan condiment."

Different layers of saltiness coming from both the smoked foie gras and high quality parmesan. Even though the description states "salad," this dish was actually packed with flavors and can easily be the crowd pleaser. 

Soup - 



"Shellfish bisque with crispy shrimp and Espelette pepper."

Tiny shrimp roe hidden underneath the foam, added some popping sensation when enjoying this dish.

Soup -



"Sorrel bouillon, foie gras royale and spring vegetables." 

Second wine pairing. Northern Rhône, fruity with light traces of wood and mineral in the end -



I told the sommelier that riesling has been my all time favorite wine. Guess that's part of the reason why he brought over this choice that also carried similar characteristics of riesling, good job!



We were chatting with our waitress and mentioned that the cheese bread was one of our favorites. 1/3 through our meal, she brought over a box of extra bread, especially the cheese kind for us to bring home. How lovely! Thank you!



Fish/seafood - 



"Sea scallops with seaweed butter, fregolas risotto and crustacean emulsion."

Another amazing combination that both the sweetness from the scallops and the intense crustacean aroma coexisted in every bite. 



Fregolas risotto beneath the scallops -



It had a chewier, bouncier texture than the common risotto using Arborio or Acquerello. However, while the center remained hearty, the outside was cooked to a flour paste like texture. The semi-melted part was able to blend with the emulsion so even one single grain carried a light crustacean aroma. 

Fish/seafood - 



"Roasted pollack with turnips purée and morel mushrooms braised in yellow wine."

Robuchon's signature mashed potatoes - 



Creamy, cheesy, milky, think of all the delicious adjectives for mashed potatoes. So good but the calories are so devilish.

Cheese or dessert, we picked dessert but please I recommend you to choose cheese by any chance -



This cart definitely puts a smile on a girl's face. 



Each customer can choose up to two sweets. 



Coffee and tea were also brought to our table -



Hot tea -



Tiramisu and apple cake -



Coffee jelly inside the tiramisu. The cake on the other hand, didn't really carry any strong apple aroma or other noticeable fragrance. It's just a simple yet slightly fruity cake.

Mille feuille and lemon tart - 



White chocolate was used in the lemon tart, which brought up the sweetness level and mellowed down the sourish taste. 

Mille feuille has a thicker custard filling with texture similar to the soft boiled egg yolk served on ramen.



Petit four -



I know there's going to be petit four to end our meal, but I only expected four tiny bites instead of a cart coming out - again! That's why I suggested choosing cheese over dessert if you plan to dine here, unless you want to walk out the restaurant loaded with sugar.

It's not petite four, it's medium six - 



Clockwise starting from the top left: canelé, candied hazelnuts, madeleine, blueberry bonbon, strawberry and cream shortbread cookie, and pistachio financier. 

What a bargained lunch at a Michelin starred restaurant, I even had a big bag of bread as souvenir. Exquisite savory dishes along with amazing city view will not disappoint you. Dessert-wise, pick cheese please.

Robuchon au Dome
Avenida de Lisboa, Macau
(853) 8803 7878
http://www.grandlisboa.com/en/home/index.html
http://www.grandlisboahotel.com/dining-Robuchon_au_Dome-zh_hk

Opening hours: 
Lunch 12:00 noon ~ 2:30 p.m.
Dinner 6:30 p.m. ~ 10:30 p.m.

Other Michelin restaurant in Macau:
The Eight 八餐廳

Jun 27, 2015

Light Version: Smoked Salmon Fried Rice 煙燻鮭魚炒飯

When talking about fried rice, most people would suggest using leftover rice that has been stored in the fridge overnight. The reason behind is that the grains contain less moisture after a day or two, which separates easily instead of sticking together when stir frying with other ingredients. It's also one good way to utilize leftover ingredients in the kitchen.

However, freshly cooked rice can be just as easy to work with. Make sure to use less water, which results in less sticky rice. When the freshly cooked rice is ready, fluff the grains and let the hot steam evaporates completely before mixing with other ingredients.


Smoked salmon fried rice -





Ingredients (for 3 to 4 portions)?


  • 2 1/2 cups white rice (before cooking)
  • 100 grams/4 ounces of smoked salmon
  • 2 eggs
  • 1 small can of corn kernels (I used one fresh corn on the cob)
  • 1 small cucumber
  • 1 small carrot
  • 1 big shallot
  • 1/2 small onion
  • 1 small bundle cilantro
  • 1/2 tablespoon chopped scallion
  • 1 tablespoon fish sauce
  • Some olive oil
  • Some salt 
  • Some black pepper
  • Some Sriracha/chili sauce/white pepper powder (optional)


How?

Cook the rice with lesser amount of water or simply use leftover rice for this recipe, make sure to prepare enough for 3 to 4 portions.

Peel and dice the onion and shallot. Peel and dice the cucumber and carrot, smaller cubes for the carrot since it's harder to cook through. Finely chop the cilantro, use the stem part if possible. Finely chop the scallion. Drain the corn if using canned version, or slice down the kernels from one fresh corn on the cob. 


Break the smoked salmon into smaller pieces.

Break two eggs in a bowl and add one tiny pinch of salt, beat well. Drizzle just enough olive oil to evenly coat the bottom of the pan and turn to medium high heat. Once the oil heats up, pour in the egg mixture and keep scrambling. You can turn off the heat first to prevent the mixture from browning and keep using a spatula or wooden spoon to break the eggs into tiny pieces. Scoop out and set aside for later use.

Drizzle more olive oil to the pan, about 2 tablespoons, and turn to medium high heat. Add in the onion, shallot, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Cook till the edges of the onion turns slightly browned.

Add in carrot, cucumber, and corn. Give it a quick stir and cook for about one minute. Add in finely chopped cilantro and fish sauce.


Mix in cooked rice. You can dump the rice in two batches if needed, it takes quite some strength to stir fry such big portion of grains. Add in scrambled eggs and mix well. Taste and adjust with more salt if needed, but do keep in mind that salty smoked salmon will be added to the fried rice shortly.

Add in smoked salmon and mix a little. Plate the fried rice and garnished with chopped scallion and cilantro leaves. Served with Sriracha, chili sauce, or white pepper powder if desired. 


The key to make this lighter tasting fried rice is the use of smoked salmon and cilantro. Just make sure to keep these two and you can substitute other ingredients with any leftover items in the fridge such as zucchini, squash, and bell pepper. 



Other fried rice recipes:


Jun 21, 2015

Inspired by a Local Restaurant Leputing - My Take on Beet Salad

This beet salad was inspired by a local restaurant in Taiwan call Leputing. The salad was one of the courses from Mother's Day lunch set. I love the vibrant color from the roasted beet. In addition, the use of mayonnaise and beet puree as salad dressing took me away from the same old vinaigrette. 

My take on beet salad - 



Ingredients (for four)?


  • 1 beet
  • 5 tablespoons of mayonnaise
  • 1/8 teaspoon smoked paprika
  • Tiny pinch of sea salt


  • 1 corn on the cob
  • 1 citrus
  • 1 lime zest
  • 1 small bag of frisee 
  • Some mixed salad greens
  • Some sea salt
  • Some freshly ground black pepper


How?


Preheat the oven to 375 degrees Fahrenheit.

Wash the beet and cut off both ends. Wrap the beet with foil and keep the top opened. 


Transfer onto a baking dish and roast the beet for 1 to 1.5 hours, till the center can be poked through with fork without much resistance. 

Once ready, remove the beet from heat and wait for it to cool down. Wear a glove to prevent both hands from staining, rub or peel off the skin and cut into smaller cubes. Transfer 1 1/2 cups of beet cubes to a food processor and save the remaining to serve with other salad greens. 

Inside the food processor, also add mayonnaise, smoked paprika, and small pinch of salt. Blend till smooth and strain if a smoother texture is preferred. This can be make ahead and store in the fridge up to few days. 


Season one corn on the cob with salt and pepper. Grill till it turns slightly browned then slice down the kernels. Peel and segment the citrus of your choice, remove the seeds if there's any. 


To plate, take a brush and decorate the plate with beet puree by drawing a circle. Add a big scoop of beet puree in the center and flatten it out. Arrange frisee and mixed salad greens on top of the beet puree. Add kernels, citrus, and beet cubes throughout. Make sure don't over-crowd the plate. Sprinkle lime zest on top of the salad.


The seasoned kernels paired well with beet puree, so I purposely used more kernels compared to other elements. Try to plate right before serving, otherwise the salad greens might appear "wilted" due to the moisture from the citrus and beet puree.


Other salad recipes: